Raspberry Thumbprint Cookies With Lemon Icing

• 2/3 cup granulated sugar
• 2 cup flour
• 1 splash of vanilla
• 1/4 cup raspberry jam
• 1 cup powdered sugar
• 1 lemon
• 2 tbsp of water or more
• 1 splash of vanilla
• 2 stick butter softened

1. In your mixer creme sugar, vanilla,butter together.on low speed add flour and combine, increase speed untill done forms.
2. Remove dough and flatten on a piece of plastic wrap.
3. Referigerate for 1 hour.
4. Meanwhile preheat oven to 350 .
5. Start making icing.
6. In small bowl combine sugar , juice of 1/2 of the lemon, water, vanilla.
7. Whisk till combined.
8. ( you want it to be able to drizzle.
9. Might need to add a little extra water.)
10. Pour icing in a small plastic bag.put in the refigerator to keep chilled.
11. Remove dough .Shape into1 inch balls.
12. Make a small print into the cookies.
13. Stir jam to loosen it up.put a little in each cookie.
14. Bake 15-17 minutes.until lightly brown on the edges.
15. Cool completely.
16. Once cookies have cooled.cut a tiny opening in the tip of your bag to create tip.
17. Drizzle with icing on top.
18. Let icing get hard.

granulated sugar, flour, vanilla, raspberry jam, powdered sugar, lemon, water, vanilla, butter

Taken from cookpad.com/us/recipes/351977-raspberry-thumbprint-cookies-with-lemon-icing (may not work)